CHAMBORD BLACK RASPBERRY BROWNIES
Nov. 9th, 2014 09:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityCHAMBORD BLACK RASPBERRY BROWNIES
Yield approximately 12 servings
1 box Devil’s Food cake mix
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord
1 cup semi-sweet chocolate chips
1/4 cup confectioner’s sugar (optional)
Preheat oven to 350 F. Line a 9-inch-by-13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioner’s sugar (optional) and slice brownies into 3-inch squares. Top with ice cream and 3 to 4 ounces of Chambord.
Yield approximately 12 servings
1 box Devil’s Food cake mix
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord
1 cup semi-sweet chocolate chips
1/4 cup confectioner’s sugar (optional)
Preheat oven to 350 F. Line a 9-inch-by-13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioner’s sugar (optional) and slice brownies into 3-inch squares. Top with ice cream and 3 to 4 ounces of Chambord.
